ምርጥ የአዋዜ አሰራር/How to make Awaze /Ethiopian Food Recipe
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EthioTastyFood channel where you can find different types of Ethiopian food and recipes. This channel contains step by step Video guide on how to make delicious Ethiopian dishes, all kinds of eaters can enjoy.
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ሊንኩን በመጫን የፌስቡክ ጓደኛዬ ይሁኑ
ሊንኩን በመጫን የኢነስተግራሜ ቤተሰብ ይሁኑ
Doro Wat - Ethiopian Spicy Chicken Stew
Doro wat is an incredibly fragrant, spicy, flavorful, rich slow-cooked Ethiopian chicken stew mostly eaten for special occasions and family gatherings. I'm sure you will love it!
Get the printable recipe here:
Ingredients:
4 medium-sized red onions
4 pounds chicken I used skinless legs
3/4 to 1 cup Vegetable oil or any good cooking oil of your choice
2 tablespoon kibbeh Ethiopian spiced butter
2 tablespoons tomato paste optional
6 eggs hard-boiled
2 tbsp minced garlic
2 tbsp grated ginger
1/4 cup water
salt to taste
1/2 cup of berbere spice
1 cup vinegar and 2 cups water to clean chicken
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How to make traditional Ethiopian Berbere with 13 whole spices የበርበሬ አስራር #madocreate #ማዶ
Berbere is a traditional Ethiopian spice blend that is at the heart of Ethiopian cuisine. The flavor is best described as hot and spicy, with earthy, aromatic, and slightly sweet undertones. It is made out of dried chili peppers (Capsicum Annuum ) and 13 other spices. Because authentic berbere can be hard to find, for this video we use a traditional family recipe passed down from our great grandmother.
In Ethiopia, Berbere is used in many ways but most famously to flavor meat or vegetable stews. It is also used to make awaze (a fiery spice paste), great for marinating and barbecuing meat and also as a dipping sauce.
For a non-Ethiopian preparation, it can be used in many creative ways to enhance western dishes. Examples include; making delicious pasta sauce, vegetarian omelet, dipping sauces, and marinating various meats, tofu, and fish. Once you use it, you might find you can’t live without it!
Ingredients
3 bag of (each 7.5 oz or 212g) Anaheim, California Red Chiles, or Chile Seco del Norte (Mild)
Note: If you like medium to hot flavor you can substituted 1 bag for Guajillo Dried Red Chile. The chiles should be tough, yet slightly bendable with no discoloration or light spots. They should also be uniform in color and evenly dried.
1 cup dried shallots
1 cup dried garlic
1 cup dried ginger
1 cup black caraway seeds (Nigella seed)
1 cup Carom seeds (Ajwain)
1 cup Coriander seed
1 Tablespoon cinnamon
1 Tablespoon dried Rosemary
1 Tablespoon Ethiopian basil
1 Tablespoon black cardamom
1 Tablespoon fenugreek
1 Teaspoon rue seed
1 Teaspoon ground cumin
Instructions
Clean the Red Chilies under running water to remove any dust or debris, then pat and air dry until it is completely dry. (overnight )
Cut the stems and split the chilies down the side and remove the seeds from the peppers. Wear gloves if you have sensitive skin, to prevent the oils from getting on your hands.
If you enjoy hot and spicy flavors, leave a few of the seeds in while de-seeding the chilies.
Heat a skillet over high heat and roast until it starts to become fragrant.
Stir occasionally for about 5 minutes. This will help to release the natural oil and aroma. Do not burn so as to avoid an acidic taste.
Transfer it to a bowl and allow to cool completely.
Place each spice separately in the skillet and roast until fragrant. Shake the pan regularly to prevent scorching. Remove and let it cool completely with the rest of the chili pepper.
Once cooled, grind the combined chili peppers and whole spices, in a spice or coffee grinder.
Sift the powder and process the remaining chunks until only a fine powder remains.
Add all ingredients to a mixing bowl and whisk together. Store the Berbere in an airtight container for up to 1 year.
የውጭ ሀገር የበርበሬ አስራር በ13 ቅመማ ቅመም
የኢትዮጵያ የበርበሬ ቃሪያ የማናገኝ ሰለሆነ የቅርብ አማራጩ ዓይነት
California Red Chiles ወይም Chile Seco del Norte የሚባለውን ለስለስ ያለ የቃሪያ ዘርያ መጠቀም ይቻላል ፡: በርበሪያችን ትንሽ ቀላ ያለ አና ቃጠል እንዲያደርግልን ከፈለግን አንደኛውን እሽግ Guajillo Dried Red Chile በሚባለው መቀየር ይቻላል ፡:
እነዚህን የበርበሬ ቃሪያ ስንገዛ በጥንቃቄ እንፈትሸው፡ : አደራረቁ ለስለስ ያለ መሆን አለበት በጣም የደረቀ እና የተስባበረ ከሆነ የቆየ ቃሪያ ነው:: የቃሪያው ቀለም አይነት የተመሳስለ መሆን አለበት::
ዥንጉሩርና ነጠብጣብ ያለበት እንዲሁም በጣም የደረቀ ከሆነ የበርበሬውን ጣዕም ይቀይረዋል::
አስፈላጊ ጥሬ ዕቃ
3 የታሽገ የደረቀ ቀይ የበርበሬ ቃርያ ( ከላይ የተፃፈውን ያንብቡ)
(የአንዱ ክብደት መጠን 7.5 oz or 212g
1 ስኒ የደረቀ ቀይ ሽንኩርት
1 ስኒ ነየደረቀ ጭ ሽንኩርት
1 ስኒ የደረቀ ዝንጅብል
1 የሾርባ ማንኪያ ጥቁር አዝሙድ
1 የሾርባ ማንኪያ ነጭ አዝሙድ
1 የሾርባ ማንኪያ ድንብላል
1 የሾርባ ማንኪያ ቀረፋ
1 የሾርባ ማንኪያ የደረቀ ጥብስ ቅጠል
1 የሾርባ ማንኪያ በሶ ብላ
1 የሾርባ ማንኪያ የተፈለፈለ ኮረሪማ
1 የሾርባ ማንኪያ አብሽ
1 የሻይ ማንኪያ የጤና አዳም ፍሬ
1 የሻይ ማንኪያ ኩማን
የበርበሬውን ቃሪያ በደንብ ማጠብና ማድረቅ፡ :
በደንብ ሲደርቅ ቀንጥሶ ቀንጥቦ እየኮረኮሩ ብርኩማውን እያወጡ ፌሬውን በደንብ ያራግፉ፡ ፡ ስብርብርም ያድርጉት ለበርበሬው ልዩ የማቃጠል ጣዕም እንዲስጥው ትንሽ ፍሬ ያስቀሩ::
የበርበሬውን ቃሪያ ዝቅ ያለ እሳት ላይ ወፈር ባለ መጥበሻ ላይ ማመስ፡:
አዳይቃጠል ይጠንቀቁ
ከላይ የተጠቀሱትን አስፈላጊ ግባቶችን እና ቅመማ ቅመሞችን ተራ በተራ ያምሱት፡:
እንዲሁም የጨው ተጠቃሚ ከሆኑ አንድ የሾርባ ማንኪያ ጨው ማመሱን አይርሱ፡
ይህንን ሁሉ ሲያምሱ እንዳይቃጠልቦት ጥንቃቄ ይውስዱ፡:
ሁሉንም አንድ ላይ ይቀላቅሉና በቅመም መፍጫ ወይም በቡና መፍጫ ይፍጩት፡: የተፈጨውን ይንፉት፡ :
በዚህ መልክ የተዘጋጀውን በርበሬ መክደኛ ባለው ዕቃ ውስጥ በደንብ ማስቀመጥ::
ይህን የበርበሬ አዘገጃጀት በቀላሉ ዘዴ ለማዘጋጀት መርጠን ነው እንጂ እንደእናቶቻችን ሙያ ቢሆን የደረቀው በርበሬ ከአስፈላጊ ግባቶች ጋር ተደልዞ ፤ ግጥም ባለው ዕቃ ውስጥ ያድርና በተቀጣዩ ቀን ብትን ብሎ ይስጣል ከዚያም በደንብ ከደረቀ በሓላ ይታመሳል ሌሎች ቅመሞችም ተራ በተራ ይታመሳሉ ከዚያ ሁሉም በአንድ ላይ ይፈጫሉ ማለት ነው
እንዲህ ብናዘጋጅ መልካም ሆኖ ሳለ ግን በውጭ ሀገር ለምንኖር የግዜና ቦታ ሰለሚገድቡን ይህንን በአጭር መልኩ ተዘጋጅታል
ይህ የበርበሬ የአዘገጃጀት ብዙ ስራ ለሚመስለው ሰው ደግሞ ሌላ የአዘገጃጀት ዘዴ ስላለን በአስፈላጊው ግዜ እናቀርባለን::
ይህንን የመሳሰለውን ሙያ ለትውልድ ያስተላለፉልን በጥበብ በስርአት በወግ በሙያ የታነፁትን እናቶቻችን እጅጉን የተመስገኑ ናቸው::
እኛም ይህንን አጋጣሚ በመጠቀም ውድ እናታችንን እናመስግናታለን::
How To Make Spicy Ethiopian Chicken Stew: Doro Wat
Eden Egziabher of Makina Cafe in NYC is in the MUNCHIES Test Kitchen making Doro Wat, a spicy Ethiopian chicken stew. This traditional Ethiopian & Eritrean dish consists of marinated and stewed chicken with caramelized onions and seasoned clarified butter. Check out the recipe here:
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More videos from the VICE network:
Berbere | The Spice Files.
Ethiopian Berbere Blend | The Spice Files.
This spice blend is a unique blend in the world because some of the spices only grow in Ethiopia.
The story (or the legend) wants it to go back to the time of Balqis, the queen of Sheba.
As ras el hanout is called curry from the Maghreb, Berbere calls himself the curry of Ethiopia.
It is the most traditional blend of spices and herbs and emblematic of Ethiopian and Eritrean cuisine. Each family has its own recipe that is passed secretly from mother to daughter.
However, we almost always find the same ingredients, in different dosages.
Ethiopian curry can be found in all the famous and traditional dishes of the country: the Ye Mesir Azifa, the ingesta, the wots (Ethiopian stewed dishes), the teff cake, Ye assa wath, Khibé, Selatha, Azifa be Khariya, and many more.
These measures are for already powdered spices
1 tbsp ground Korerima seeds , 1 tbsp ground ruta berries, 1 tbsp sweet paprika powder, 2 tsp ground allspice, 1 tsp ground cloves, 1 tsp ground Nigella seed, 1 ½ tsp ground cinnamon berries
2 tsp ground coriander, 1 tsp ground cumin , 1 ½ tsp ground fenugreek, ½ tsp ground nutmeg , 1 ½ tsp ground black peppercorns, 1 tsp turmeric powder, 6 ground bird eye chillies, ½ tbsp ground ginger, 2 tbsp ground dried shallots, 1 tsp ground dried garlic
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Photography: Wessel Woortman
Video montage: Wessel Woortman
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Essential Ingredients for a Modern Pantry: Berbere
Chef Marcus Samuelsson shares another of his essentials for a modern pantry: Ethiopian spice blend, Berbere. More essential ingredients, tips and tricks in Marcus' new cookbook Marcus Off Duty. Buy it here: